Fennel Gratin Recipe

Fennel is a really underrated vegetable here in the UK, whereas in Italy it’s incredibly popular. It’s an umbellifer from the same plant family as carrot, celery and parsley, and has a mild aniseed flavour and the whole plant is edible from the bulb up to the leaves and flowers. In this recipe we’re going to use the bulb to make a fantastic gratin that can be served as a side with roasts, or as a light lunch. It’s pretty similar to boulangère potatoes, and is really easy to make.

fennel gratin


grated cheese on fennel gratin


  1. Pre heat an oven to 190c
  2. Cut the bottom of the fennel bulb off, and finely slice. Layer into a oven proof dish. Season with salt and pepper.
  3. Add lemon juice and zest to the fennel.
  4. In a jug mix the stock, wine (or vinegar) & double cream. Pour over the fennel and cover with tin foil and put into the oven.
  5. Grate the cheeses.
  6. After 20 mins, test the fennel with a knife to check if it is soft. If not put into an oven for another 10 mins.
  7. Then add the grated cheese and cook until melted.
  8. Sprinkle the pangrattato over and serve!
eating fennel gratin
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